Lemon Orzotto with Leek and White Beans

Instructions

1. 1

   Prepare the leek

   Cut the leek in half lengthwise, rinse thoroughly, and slice into thin half-moons. Finely chop the garlic. Heat the broth in a small saucepan or in the microwave so it is hot when you add it.

   
2. 2

   Soften the leek

   Heat the olive oil in a wide pot over medium heat. Add the leek and half the salt; cook, stirring occasionally, for 5–6 minutes, until softened and just lightly golden at the edges. Stir in the garlic and cook for another 30 seconds.

   
3. 3

   Cook the orzo

   Add the orzo and stir for about 1 minute to coat it with oil. Pour in the hot broth, then add the remaining salt and the pepper. Bring to a gentle boil and cook uncovered for 9–11 minutes, stirring often and adjusting the heat so the mixture simmers gently.

   
4. 4

   Add the beans and spinach

   When the orzo is nearly tender but still firm to the bite, stir in the white beans and cook for 3 minutes. Add the baby spinach and stir for another 1–2 minutes, until wilted. If the mixture thickens before the orzo is tender, add 30–60 ml hot water.

   
5. 5

   Finish with lemon and cheese

   Remove the pot from the heat. Stir in the Parmesan, lemon zest, 15 ml lemon juice, and chopped dill. Taste; the dish should be creamy, with a pronounced but balanced lemon tang. Serve immediately while the orzotto is hot and supple.